Simple Southern Succotash Delight

A creamy, colorful Southern succotash that combines lima beans, corn, and crispy bacon for a hearty, quick meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by placing a medium-sized skillet over medium heat. Add the chopped bacon to the skillet and cook until the bacon is crispy and browned, which should take about 5 minutes. Stir occasionally to ensure even cooking and prevent burning. Once done, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
2. 2.
   To the same skillet, add 1 tablespoon of unsalted butter and allow it to melt, combining with the bacon fat. This blend of fats provides a rich base for the vegetables. Add the diced red bell pepper to the skillet, cooking until the pepper is tender and slightly charred at the edges, about 4-5 minutes. Stir often to avoid sticking or burning.
3. 3.
   Add the thawed lima beans and corn kernels to the skillet with the cooked bell pepper. Stir to combine all the vegetables, ensuring they are evenly coated with the buttery bacon fat. Cook the mixture for another 6-7 minutes, or until the lima beans are tender and the corn is heated through. Adjust the heat if necessary to maintain a gentle sizzle without burning.
4. 4.
   Return the crispy bacon to the skillet, stirring to incorporate it evenly throughout the vegetable mixture. Taste and season with additional salt and pepper if desired. Allow the flavors to meld together by cooking for another 2 minutes, then remove from heat.
5. 5.
   Transfer the succotash to a serving dish, allowing it to cool slightly before serving. The dish should have a harmonious balance of sweet, savory, and smoky flavors. If the succotash feels too dry, add a small knob of butter while still warm and stir until melted.